Official Site of The State of New Jersey
Healthy New Jersey
Prohibited Food Products
Prohibited Food Products
Never Use These Ingredients
The following ingredients may support the growth of disease-causing bacteria that could make your customers sick. The Cottage Food Project reviews each application carefully to ensure each product sold under the Cottage Food Operator's Permit is as safe as possible and has minimal risk of developing disease-causing bacteria.
❌ Prohibited Ingredients List:
- Cream
- Sour Cream
- Custard
- Puddings
- Vegan Custard
- Cheese
- Cream Cheese
- Meat
- Fish
- Vegetables (fried or dried)
- Fresh Flowers
- Fresh Herbs
- Peppers
- Fresh Fruit
- Pumpkin
- Sweet Potato
- Yams
- Heat-Treated Plant Food (cooked rice, beans, vegetables)
- Mushrooms
- Tofu
- Soy Protein Foods
- Alcohol
- CBD
- Home-Grown or Foraged Plants, Herbs, Vegetables, Fruits
Why are certain icings, frostings, and fillings not allowed?
Icings, frostings, and fillings have additional rules because they are added after the baking process. Icings, frostings, and fillings often contain uncooked or liquid ingredients, which are even more dangerous because the finished product often has a high moisture content. Harmful, disease-causing bacteria thrive in high moisture. In addition to the ingredients listed in the previous section, the below types of icings and frostings are not allowed:
❌ Prohibited Icings and Frostings List:
- Cream Cheese
- Meringue
- Swiss Meringue
- Buttercream Frosting
- French Buttercream
- German Buttercream
- Whipped Cream
- Ganache
Why are certain products or ingredients not allowed?
Time/Temperature Control for Safety (TCS) foods are not allowed
- TCS food means a food that requires time and/or temperature control for safety to limit pathogenic microorganism growth or toxin formation.
- TCS foods are at risk for bacterial growth.
Potential for growth of harmful bacteria
Products that exceed a certain level of moisture and have a low acidity (pH) level provide a breeding ground for harmful bacteria that cause diseases and foodborne illnesses.
Acidity levels are affected by the sugar content of the product. Certain types of products (such as bananas and mushrooms) maintain a dangerous level of moisture and/or acidity even after it's dried.
Honey and vinegar have naturally safe levels of moisture and acidity, but any particles or floating ingredients can significantly change those levels to be dangerous.
Risk of Salmonella
Dairy and egg products that have not been baked to a high temperature may carry Salmonella.
Potential for plant disease or infestation
Home-grown or foraged plants may be diseased or infested. This office cannot certify that a home-grown or foraged ingredient is safe to eat. Source all ingredients from an existing licensed, inspected facility.
Freeze-drying or dehydrating machines are not allowed
The process of freeze-drying or dehydrating fruits using a machine cannot reliably lower the moisture content to a safe level.